Mohave County miner., 1887-03-12
VARIETIES or COFFEE.
What Physicisn Hss 10 Say About the
Cup That Hsrpaiessuy Cheers.

What . Physlcisn Nae 10 ssy Abest the
Cup That Hsrnaiessuy Chesss.
According to recent statement there
are over SIX hundred grades Of coffee
on the market, which might lead many
to believe that there are as many diff
fcrcnt species Of the plant, which 10 not
true, however. for there nre but few Of
these and one only--f. e.. the cosFna
arabica--from which the genuine article
. obtained; consequently the grading
must be arbitrary or dependant upon
individual caprice. The true grading
and price Of the commodity result from
the treatment the cotfec-berries receive
after they hare been CLEANED. which
varies according to the locality Of
growth. In Brazil and the West Indies
as fast as the fruit ripens IL Is gathered.
placed on mats or floors adapted to the
purpose, expo ed to the sun and fre-
luentlv stirred 10 expedite the drying
process. When dry enough the berries are
passed through heavy rollers, which re-
move the tough outside membrane and
pulp that .nciosed the beans. The lat
ter are then carefully w,nnowed. sorted,
put INTO bags and are ready for market.
The varieties of coffee chiefly distin-
gnishcd in commerce are the Mocha,
from ARABIA, esteemed tho best on ac-
count Of its being richest I'm caffeine. the
aka Old TO which co3ec owes lis popu.
larity. The Mocha grains arc easily re-
cognizod By their comparative I'm III
ncs.. gray, inclining TO greenish co.or.
The Java, or East India coffee, has large
yellow beans. Jama'ca coffee beans are
u grcenish cast, smaller than the
Jaya, but larger than the Mocha.
Sur:nam has the largest size bean Of all,
whilst the Bourbon has medium size
pale ycllowish, inclined to whitish.
pans. LIBERIA, LaGuayra and other
kinds have no particular distinguishing
features to entitlc them to special notice
here.
The fruit OF the coIce-trec Is red
berry resembling cherry. having
pale. ins.pid. glut'nous pulp inclosing
two hard. oval seeds. which VIC term
grains" Each of these Is about the
size of an ordinary bean. and covered
with tough cartilaginous membrane
called the parchment
Orientals do not prepare coffee for
drinking purposes az we do. Arabs
make IL from the unroasted beans. The
Sultan OF Turkey. formerly, IL not now,
had beverage made ont OF the dried
pulp and pcr.carp for his own use.
while some Of his subjects prepare de-
coction from the dried leaves OF the
coffce-trcc. For this purpose the leaves
arc prepared by a process similar 10
that for tea leaves, and great many
suppose that the leaves so treated con-
lain Q larger proportion ofcaficine than
Efle beans.
The average compo siiion of unroast.
sd coffee beans In 100 parts Is stated to
be as follows: Caffeine, o.S: ieyumin.
1870; gum and sugar, 15.5; cafEco-tannic
md caiIeic acids, so; fat and volat le
,ils, $50; woody FIBER. $40; ash, 81;
water, 100.
Roasted to a rcddisl,-trown color cof-
zee loses I5 per cent by weight and
ya.ns In bulk 80 per cent. II the process
II roasting is continued until the coffee
.ssumcs chestnut brown, 20 per cent.
n weight 10 lost and 80 per crnt. ia
,ulk gained. Roasted to dark brown
{ loses % per cent. by weight and In
.rcascs 80 per cent In bulk. The roast
ng Of coffee In some manner develops
volatile oil in the grain 10 the extent
Il about ono part Ia fifty that is not
'resent in the raw state. to which it
ives It's delightful aroma II the roast
ne Is protractcd beyond light brown
olor this delicious oslor Is je0pordized.
not entirely DESTROYED. Coffee keeps
'ast In the green state: the older and
ricr tho grain unroasted the better, II |
, said, is the coffee when roasted.
Fortunately for mankind. coffee is
wholesome and harmless beverage and |
arsly leaves any unpleasant effects be-
ind, even when INDUCED in to excess.
is cmincntly the cup that cheers but |
ocs not incbr.a.e.
Thcrapeutically coffee isa great con-
crya,or OF the tissues, IL prevents waste i
I the body, allays th'rst, hunger and, |
: above intimated, cheers the mind.
ut does not intoxicatc the brain. while
nc aromatic oil il contains has gentle |
pcrient effect upon the bowels. For
his latter purpose IL Is les. taken soon
ftcr rising In the morning. about the |
lrength OF two tablespoonfnls OF finely |
round coffee TO pint Of boiling water,
rank five minutes after mixing.
The methods Of preparing coffee
,r domestic use, some of which have
cen already alluded to. vary In differ
Mt places. To get the full aromatic
ayor Of the dccoct'on IL should be
rank immcd asely after Il IL made.
Fhcn too long boiled the aroma is
riyen of. leaving the astringcnt prop
rty only Of the grain In solution. that,
1tcrscring with the function of the liver,
auses the sallow complexion of some
&c cof!ec-drinkers. in the East many
stecm the grounds for their nutritiye
rinciplc, they being rich in legumin, a
cgctable albumcn. In Central Africa
ie grounds left from an infusion, somc-
mes the freshly-ground coffee itself, IL
liked with butter and used rs an article
food. j am just here rem ntcd that
re crew Of tho Kane Arctic cxpcd ton
rs kept from having scuryy by the
ce use Of collce-grounds rs portion
diet. 49, Washington Star.
- . -
THE ORANGE HARVEST.